Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Split Pea Soup

I love this soup!  It tastes so good, and is good for me!  I also love that it doesn’t require celery, since I rarely have that on hand. 🙂

I love to eat this with a chunk of garlic bread, or a thick slice of warm, buttered homemade bread.  Yum!

Ingredients

  • 1/2 cup chopped onion
  • 2 cloves garlic, minced or pressed
  • 1/8 cup canola oil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (or 1 1/2, if you prefer)
  • 1 teaspoon freshly ground black pepper
  • 2 cups medium-diced carrots (3 to 4 carrots)
  • 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
  • 1 pound dried split green peas
  • 8 cups vegetable broth

Directions

In a pot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent and starting to brown.  Add the carrots, potatoes, split peas, and broth. Bring to a boil, then simmer uncovered for 40 minutes.  Cover, and continue to simmer for another 40 minutes, or until all the peas are soft.  Mash with a potato-masher to get an even “thick and chunky” consistency.  Taste for salt and pepper.  Serve hot.

From Parker’s Split Pea Soup by Ina Garten.

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